Background: The demand for nondairy fermented products has increased, and probiotic microorganisms have been incorporated into fruit juices.
Methods: The effects of fermentation by Lactobacillus plantarum PTCC 1058 on carbohydrates, organic acids, phenolic compounds, ascorbic acid, antibacterial and antioxidant activities as in the barberry well as the sensory aspects were investigated.
Results: The viable cells of L. plantarum with a consequent grow reached to 8.91 log CFU/mL after 48 which was higher than 7.00 Log CFU/mL throughout the storage time at 4 °C within 28 days. Fructose and glucose were significantly consumed by L. plantarum as a probiotic starter. Although the concentration of citric acid was significantly reduced by L. plantarum through the process (p<0.05), the no significant change in concentration of formic acid, as the main acid of the juice was observed. Lactic acid was detected as acidic metabolite (7.5 g/L) of the fermentation. It should be notedthetotal phenolic compounds, anthocyanins, and ascorbic acid content were significantly decreased in barberry juice during fermentation and storage (p<0.05). Results indicated fermented juice had a good antibacterial activity against E. coli O157 H7 and Bacillus cereus. DPPH radical scavenging and FRAP studies showed the antioxidant activity of barberry juice was increased significantly by fermentation (p<0.05).
Conclusion: Fermentation of barberry juice by L. plantarum would enhance the health benefits of the juice as well as desired properties.